This is a fuss-free super simple dinner that honestly you just cant beat. SO healthy, SO good, SO moreish, SO colourful! It is said that you should eat a rainbow each day, and with these roasted pesto vegetables thats exactly what you are doing.I am big on presentation – even if it is just for myself, because I believe that every meal should be delicious, and if it looks nice you are 100% going to enjoy it more. Saying that, if presentation isn’t your forte don’t threat because this dish is pretty all on its own…
I JUST LOVE ROASTED VEGETABLES. I don’t know what it is, but for some reason any vegetable just tastes better roasted – maybe its the British in me (we find any excuse to have a roast). If you haven’t tried roasted broccoli yet, you absolutely must. Its a complete life changer, you will never eat it another way again!
So this may be a sad excuse for a recipe as its quite self explanatory, but please trust me here! It is scrumptious, and you will be coming back to this time and time again as a super easy healthy lunch or dinner. This is great on its own, but if you are feeling hungry or you are entertaining I also like it with brown rice and maybe a grilled chicken breast, oh, and you have to try topping it with feta cheese if you are feeling a little naughty…
Now you could just use shop-brought pesto of course (make sure it is made with olive-oil and has no added sugar), but what really steps this up a notch is my spinach and basil pesto. SERIOUSLY. GOOD. You guys may think I am crazy getting so excited about vegetables, but this is what ‘Georgie Eats’ is all about – making healthy food incredibly delicious.
I know I am constantly saying this, but this recipe obviously is customisable in terms of the vegetables you use and of course if you wanted you could even add potatoes or root veg to make it a more substantial meal (just adjust the cooking time accordingly), but personally I think the vegetables I have listed in the recipe below work the best.
I have run out of adjectives to describe these roasted pesto vegetables now! So I better give you the recipe…
Leave me a comment, and lets have a chat!
RAINBOW MEDITERRANEAN ROASTED PESTO VEGETABLES
Simple and versatile. Make this for a simple weeknight dinner or to impress while entertaining!
- 2 Peppers red, yellow or orange
- 1 Courgette
- 10 florets Broccoli/Tenderstem
- 2 tsp Coconut Oil melted
- Pinch Salt
- Pinch Pepper
- 4 tbsp Pesto
- Handful of Basil Leaves (optional)
Preheat the oven 180ºc fan/200ºc/400ºf.
Roughly slice the peppers into 2-3cm strips, and the courgette into 2cm slices.
Place the peppers into a bowl along with 1 tsp of coconut oil and a pinch of salt and pepper. Mix until all the peppers are coated with the oil before spreading onto a baking tray and baking for 20 minutes.
In the same bowl, coat the broccoli and courgette slices with the other 1 tsp of coconut oil and another pinch of salt and pepper. Once the pepper has roasted for 20 minutes, remove from the oven, add the broccoli and courgette and return to the oven for another 20 minutes until the vegetables are soft and browned on the edges.
To serve, remove from the oven and place the vegetables on a serving platter. Dollop with spoonfuls of pesto and sprinkle with basil leaves.
Use this spinach and basil pesto recipe to make the best pesto veggies ever!!
Any leftovers can be kept in the fridge for up to 3 days.
This recipe makes enough for a main meal for two people, or as a side for two.